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Bring the best of North African cuisine to your dining table with this Easy Shakshuka! With its vibrant colors and alluring spices, this impressive dish is easy-to-make and great for fussy diners that are hard to please!
2 tablespoons olive oil
1 yellow onion, thinly sliced
2 tablespoons harissa
2 teaspoons tomato paste
2 red bell peppers, diced
4 cloves garlic, thinly sliced
1 teaspoon ground cumin
1 teaspoon smoked paprika
¾ teaspoon kosher salt, plus more to taste
5 large ripe tomatoes, diced (or substitute with canned tomatoes)
Freshly ground black pepper, to taste
4 large eggs
1 tablespoon fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
½ cup labneh or greek yogurt
Crusty bread, sliced, to serve
Heat oil in a Berlinger Haus Cast Iron Tagine Pot with Enamel Coating over medium heat. Add the onions, harissa, tomato paste, peppers, garlic, cumin, paprika, and salt and stir to combine. Cook until peppers have softened, about 8 minutes.
Add tomatoes and bring to a low simmer. Cook until a thick sauce forms, about 10 minutes. If shakshuka does not form a sauce-like consistency, add a little water. Add salt and pepper to taste.
Use the back of a spoon or ladle to make four divots in the sauce. Crack each egg into its own divot. Simmer until whites are set but yolks are still runny, about 8 to 10 minutes. Remove from heat and let rest for 5 minutes. Garnish with parsley and cilantro and serve with yogurt and bread.
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